To dine at DUNE, nestled within the One & Only Ocean Club on Paradise Island, is to step into an experience that transcends the ordinary. Sunday brunch here is not merely a meal, it is a quietly opulent ritual, set against manicured grounds, where sunlight plays on the ocean and elegance is woven into every detail.

Upon arrival, the aesthetic strikes: island chic, an effortless blend of refinement and relaxation. The setting invites contemplation, whether one chooses the cool, understated ambiance indoors or the terrace, where the sea breeze stirs conversation and laughter. On the afternoon I visited, a birthday celebration unfolded nearby. Glasses were lifted, laughter mingled with the hum of waves, enhancing the brunch’s convivial rhythm without disturbing its tranquil pace.

Chef Anthony Curry presides with a respectful nod to the Caribbean’s culinary heritage, yet his vision is unbound by tradition. “Get a plate full of everything,” he advises. His words encapsulate the spirit of DUNE’s brunch: generous, exploratory, and distinctly unpretentious. The menu sweeps across the archipelago, blending European technique and presentation, never fixating on a single tradition, instead, crafting a thoughtful interpretation shaped by both place and innovation.

The shrimp and grits arrives as a study in balance, its creamy texture allowing flavors to unfold without overwhelming. Conch chowder, rooted in Bahamian tradition, offers a rich, satisfying anchor, while a seafood plate – mussels and shrimp in a delicate white wine cream – brings a touch of European restraint. Sushi, both tuna and salmon rolls, provide clean, fresh flavors, each bite a testament to precision and care. Throughout, mimosas circulate with ease, reinforcing the unhurried, sun-drenched ambiance.

The main courses reveal the culinary team’s pursuit of harmony. A rack of lamb, tender and impeccably seasoned, stands as a highlight. Fried snapper, crisp and delicate, contrasts beautifully with barbecue ribs, deep and robust.

The ribeye steak, a classic, resonates with those seeking fullness and flavor. Accompanying sides – macaroni and peas n’ rice – ground the meal in comforting familiarity, bridging the refined and the traditional with understated grace.

Desserts at DUNE are presented with both variety and artistry.

Brunch at DUNE is an exercise in balance: Caribbean identity woven with global influence, refinement paired with ease, spontaneity harmonized with structure.